One of my favorite things to do with holiday leftovers is make quiche.  And what more perfect of a leftover to be used for quiche than honey baked ham?  Whether it be Christmas or Easter, my mom loves to bring over a honey baked ham.  We all thought this was especially ironic when she first started doing it…since my husband is Jewish.  But my husband doesn’t abide by the culinary exclusions of his religious upbringing and instead delights in the crunchy sweetness of the honey baked ham.  His first bite is accompanied by an audible crunch and then an almost banal “uuummmmm” (minus the y-) followed by “this is just so good.”  I foolishly used to throw away the bone until Susan pointed out the error of my ways.  That bone now delightfully seasons my split pea soup. 

These quiches are easy to make in bulk and then freeze.  Simply wrap in some press and seal and stack in the freezer.  Pull them out and microwave them for a quick and easy breakfast or pair with a simple salad for a quick lunch.

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Ham and Cheese Quiche

  • Author: Christina
  • Total Time: 1 hour 15 minutes
  • Yield: 20 muffin sized quiches 1x


One of my favorite things to do with holiday leftovers is make quiche.  And what more perfect of a leftover to be used for quiche than honey baked ham?


Units Scale
  • Pie crust of your choice
  • 9 eggs
  • 3/4 cup whole milk
  • 1/2 cup heavy cream
  • 1/3 cup crème fraiche
  • 1/4 cup parmesan cheese, finely grated
  • 4 ounces fontina cheese, finely grated
  • 1/2 tsp fresh thyme
  • 1/4 cup caramelized onions
  • 1 cup chopped honey baked ham
  • Salt and pepper to taste


  1. Heat oven to 350 F.
  2. Whisk eggs in a bowl.  Add in whole milk, heavy cream, crème fraiche, parmesan cheese, and fontina cheese. Stir to incorporate.  Add in thyme, onion, ham, salt, and pepper. Stir to incorporate.
  3. If making in muffin tin, line with muffin liners. Alternatively, you can use a Silpat muffin tin for this and skip the muffin liners.  Roll out the pie dough and cut into small circles with a biscuit cutter.  Place dough on the bottom of the muffin tin and freeze for ten minutes.  Bake dough for 15 minutes. It will puff up slightly (no need for pie weights or anything fancy here).  Remove dough from the oven and reduce oven heat to 325 F.
  4. Spoon quiche mixture in the muffin tins over the partially cooked dough. Make sure to scoop from the bottom of the bowl each time to evenly distribute the ham and onions, which naturally sink to the bottom of the egg mixture.  Bake for about 30 minutes or until lightly browned and eggs are set.  Note that the quiche will puff up in the oven but then fall back down after removed from the heat and cooled.
  • Prep Time: 30 minutes
  • Cook Time: 45 minutes
  • Category: Breakfast
  • Cuisine: Frenchy

Keywords: Breakfast, Quiche, Freezer Friendly

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